In last week’s exploration of Primal Snacks we delved into the world of non-potato chips. This week, it seemed fitting to explore non-cracker crackers. Although saying these Sunflower Sesame Crackers submitted by Girl Gone Primal (from Girl Gone Primal) aren’t real crackers just because they aren’t made from flour doesn’t really seem right. They look like crackers. They taste like crackers. Most importantly, they withstood the ultimate cracker test: dip-ability. You can dip Sunflower Sesame Crackers into any number of Primal dips and they won’t shatter into a pile of crumbs.
Most of the time, sliced raw vegetables are our favorite dipping device. But if you need variety every once in awhile, crackers made from seeds or nuts are a tasty alternative. The process is easy if you have a food processor. The only tricky part is rolling the dough, but if you aren’t obsessed with having uniformly shaped crackers this part is a breeze too.
As Girl Gone Primal suggests, adding herbs or spices to this cracker dough is an option, and adding salt is up to you, too. GGP uses equal parts sunflower and sesame seeds when she makes these crackers, but you can adjust the ratio to your own tastes. Sesame seeds have a distinct flavor that can be a bit too bitter for some people. If you’re one of these people, simply use less sesames and more sunflowers.
We’ve also included GGP’s recipe for Prawn Paté, which is delicious spread on top of these crispy crackers. Which reminds us, these crackers aren’t just for dipping. They also make a great base for appetizers. Stack them up with lox, cucumber slices, small slices of flank steak or whatever else you find in the fridge.
In a food processor (or by hand if you’re game), create a sort of flour from the sunflower seeds. It will take about 2-3 minutes for the seeds to break down and turn into a more flour-like consistency, although it will be thicker and heavier than regular flour.
Add the sesame seeds and pulse a few times (or mix in by hand) and then slowly add water, stirring or pulsing until a thick paste forms that can be rolled out.
Between two greased pieces of baking (parchment) paper, roll out the paste as thinly as you can. Remove the upper piece of parchment.
Lightly score the batter into squares with a sharp knife, and sprinkle with salt and pepper/herbs if you’d like.
Bake at 350 degrees until golden and crisp, about 20 minutes, Allow to cool thoroughly before gently breaking into squares as scored.
Place all ingredients in a food processor, and combine thoroughly. Adding butter will give the pate a smoother, richer texture. If you don’t want to add butter, just use more lemon juice.
Chill and serve as is, or you can level off the top of the prawn mixture, melt more butter and pour it gently over the top. Chill for an hour before serving.